http://www.deliciousmagazine.co.uk/recipes/mexican-lamb-wraps-with-guacamole/
Related: Delia 2 • Recipes 19 • Recipes 18 • Recipies4Warm Potato Blinis with Smoked Salmon, Crème Fraîche and Dill Christmas Eve: The blinis can be made a day ahead, to start cut the potatoes into chunks and put them into a steamer fitted over a pan of boiling water, sprinkle with a little salt, put a lid on and steam the potatoes until they are absolutely tender. Next put the cooked potatoes into a largish bowl and use an electric whisk (or a fork) to mash them, then add the egg yolks to the milk and pour it over the mashed potato followed by the flour, nutmeg and seasoning and whisk the ingredients together to make a smooth, thick batter. Now thoroughly clean and dry the beaters and whisk the egg whites in a scrupulously clean bowl until they form soft but not stiff peaks. You can also watch how to do this in our Cookery School Video on the right. Then carefully fold the egg whites into the batter about a third at a time.
Pork with Pickled Walnut Stuffing Start off by cutting one of the pork fillets almost in half lengthways (using a sharp knife) and open the 2 halves out. Now do the same with the other fillet. Next, use a rolling pin to bash the fillets all the way down to flatten them a bit, they need to be about 5-6 inches (13-15 cm) wide, then season them with salt and freshly milled black pepper.
Twice-baked Roquefort Souffles To begin, put the milk, butter and flour into a small heavy gauged aluminum saucepan over a medium heat. Whisk all that together using a balloon whisk until it becomes a thick, smooth glossy sauce. Then turn the heat down as low as possible cook it for 2 minutes. Then add some seasoning and cool slightly. Scallop Cream Soup First, melt the butter in a fairly large saucepan, add the onion and cook it very gently without colouring it at all, about 10 minutes. Next, add the diced potatoes, mix them in with the butter and onions and season with salt and pepper. Then, keeping the heat very low, put the lid on the pan and leave the mixture to sweat for another 10-15 minutes. After that pour in the hot fish stock, give it a good stir, cover the pan again and leave to simmer gently for a further 10-15 minutes. Meanwhile, you can prepare the scallops: wash and dry them thoroughly and cut off the coral-coloured bits of roe (if using) – chop these and keep them on one side on a separate plate.
Sfogi in Saor First of all, season the flour and lightly dust the fish fillets with it, tapping off the excess as you go. Then heat 3 tablespoons of the oil in a large, non-stick frying pan and when it is sizzling, fry the fish on both sides (2-3 minutes on each) in batches until lightly golden and crisp. Remove the cooked fillets to a plate lined with kitchen paper. Now arrange the fish in a single layer in a serving dish and wipe out the frying pan. Now put the sultanas in a small bowl, cover them with warm water and leave them to soak and plump up.
Vegetarian Shepherd's Pie with Goats' Cheese Mash You will need to soak and drain the black-eyed beans. To do this, wash them under cold, running water and discard any broken ones. If it is convenient, soak them overnight in 2 pints (1.2 litres) cold water. If you need them today and haven’t got time to do this, simply bring them up to the boil (using the same quantity of water), boil for 10 minutes and leave them to soak for two hours before draining. Haricot and Lentil Chilli First of all put the haricot beans in a small saucepan with plenty of cold water to cover, then bring them to the boil and boil gently for 2 or 3 minutes. Remove them from the heat, cover and leave on one side to soak for about one hour. After that bring them to the boil again, cover and simmer for 30 minutes; then strain the beans, reserving all their liquor. While all this is happening, you can very carefully pick over the lentils then put them in a sieve with the pearl barley and rinse thoroughly under the cold water tap. Transfer them to a bowl, pour some boiling water over them to cover and leave them to soak for half an hour; then drain them, this time discarding the water. Now heat the butter until frothy in a casserole and gently soften the onion, garlic, carrot and celery (but don't brown them).
Libyan Soup with Couscous Begin by pre-heating a small frying pan over a medium heat, then add the coriander and cumin seeds and dry-roast them for about 2-3 minutes, moving them around the pan until they change colour and begin to dance. This will draw out their full spicy flavour. Now crush them quite finely with a pestle and mortar. Braised Sausages with Borlotti Beans, Rosemary and Sage First of all, soak the borlotti beans. Wash them under cold, running water and discard any broken ones or alien bits. Then, if it is convenient, soak them overnight in 4 pints (2.25 litres) cold water. If you need them today and haven’t the time for this, simply bring them up to the boil (using the same quantity of water), boil for 10 minutes and leave them to soak for two hours. Drain the beans, reserving the soaking liquid. Heat the oil in the casserole over a medium heat and carefully brown the sausages, turning them occasionally so they are a nice golden brown colour on all sides – this will take 8-10 minutes.
Spiced Lamb Curry with Chickpeas, Green Coconut Sambal and Tomato-and-Red-Onion Pickle First soak the chickpeas. If it is convenient, soak them overnight in 4 pints (2.25 litres) of cold water. If you haven't the time for this, simply bring them up to the boil (using the same quantity of water), boil for 10 minutes and leave them to soak for two hours. Then, chop the onions, garlic and bird eye chillies quite small in a food processor, then heat 2 tablespoons of the oil in the casserole and cook them gently for 5 minutes to soften. Now heat the remaining oil in a large frying pan and when it's nice and hot, quickly brown the cubes of meat. (You will have to do this in about three batches.)
Caramelised Onion Tartlets with Goats' Cheese and Thyme First make up the pastry. Sift the flour into a large bowl, then add the butter. Take a knife and begin to cut it into the flour until it looks fairly evenly blended, then add the Parmesan, mustard and a pinch of cayenne pepper, plus about 1½ tablespoons cold water to make a smooth dough, before discarding the knife and bringing it together with your fingertips. Then place the dough in a plastic food bag and put it into the fridge to rest for 30 minutes. Tuscan White Bean Soup with Frizzled Shallots and Pancetta First of all you need to soak the beans in twice their volume of cold water overnight or, failing that, use the same amount of cold water, bring them up to the boil, boil for 10 minutes and leave them to soak for 2 hours. When you're ready to make the soup, heat 2 tablespoons of the olive oil in the saucepan and gently soften the onion in it for 5 minutes. Then add the garlic and continue to cook gently for about 1 minute. After that add the drained beans, celery, herbs, bay leaf and black pepper, but no salt at this stage. Now pour in the stock and stir well. As soon as it reaches a gentle simmer, put a lid on and keep it at the gentlest simmer for 1½ hours, stirring it from time to time.